Saucisson de Lyon with warm potato salad

Name: Saucisson de Lyon with warm potato salad
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: French
Ingredients: 500 g (1 lb) Lyonnais or pure pork sausages (see Chef’s tip); 4 tablespoons Dijon mustard; 4 large potatoes, about 800 g (1 lb 10 oz); 2 tablespoons chopped fresh parsley; 4 tablespoons finely chopped French shallots; 250 ml (8 fl oz) oil; 2 small leeks, white part only, thinly sliced; 3 sprigs of fresh thyme; 2 celery sticks, thinly sliced; 1 teaspooon salt; 500 ml (16 fl oz) white wine; 1 bay leaf; 10 black peppercorns; 1 carrot, thinly sliced; 2 onions, thinly sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Regional French

By Le Cordon Bleu

Published 1998

About

Lyon is renowned for its hearty dishes, often featuring onions, potatoes and charcuterie. The Lyonnais sausages used in this recipe need to be carefully poached to prevent them from bursting, and can be bought or made with or without pistachios.

Ingredients

Court-Bouillon

1 carrot, thinly sliced
2 onions, thinly sliced
2 celery sticks, thinly sliced</

Europe
France
Lyon
Mediterranean
Gluten-free

Method

To make the court-bouillon, place the carrot, onion, celery, leek, seasonings and white wine in a large pan and bring to the boil for 5 minutes over high heat. Remove the pan from the heat and set aside to cool.
Place the potatoes in a large pan of salted water. Bring to the boil, then reduce the heat and simmer for 20–30 minutes, or until tender to the point o